- 2 T lemon juice
- 1 garlic clove, minced
- 1 1/2 t dried rosemary
- 1 t dried thyme
- 1 t salt
- 1/2 t pepper
- 1 (5 lb.) leg of lamb
Pre-heat oven to 325 F.
In a mixing bowl, pour lemon juice and whisk in garlic, thyme and rosemary.
Add salt and pepper. Whisk to blend.
Rub the seasoning mixture over the meat.
Place the meat (fat side up) on a rack in a deep roasting pan.
Insert a meat thermometer into the thickest part of the lamb, being careful not to hit a bone.
Cook for 2 hours or until the thermometer reads 145 to 165 F.